Deviled Eggs with Cilantro & Jalapenos

By BearForce

Ingredients

• 12 hard-boiled eggs, peeled and halved
• 2 Tbsp. peanut or canola oil
• 30 fresh curry leaves, finely chopped
• 1 tsp. brown mustard seeds
• 3/4 tsp. cumin seeds
• 1 small red onion, finely chopped
• 2 small jalapenos, seeded and minced
• 1 Tbsp. curry powder
• 1/2 cup crème fraiche
• 1/4 cup mayonnaise
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup lemon juice

Preparation

Step 1

1. Transfer egg yolks to a medium bowl; set aside. Set egg whites on a platter, cover with plastic wrap and refrigerate until ready to fill.

2. In a large pan over medium-high heat, heat oil, curry leaves, mustard seeds, and cumin seeds, stirring until seeds begin to pop, 2 minutes. Add onion and 1½ tsps salt. Cook, stirring until onion is browned. Add 2 Tbsps. water and cook about 2 minutes. Add another 1/2 cup water. Stir in half of the jalapenos, plus curry powder and cook slightly. Transfer to the bowl with reserved egg yolks.

3. Mash egg yolks and onion-spice mixture until smooth. Stir in crème fraiche and mayonnaise. Mix in cilantro and lemon juice and season with salt. Cover with plastic wrap and refrigerate until chilled.